Ingredients:

  • 1.5 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • 1 tsp toasted sesame oil
  • 3 tbsp warm water
  • 3 cups cooked brown rice
  • 2 cups shredded carrots, julienned
  • 1 cup sliced English cucumber
  • 2 cups shredded red cabbage
  • 1 cup shelled edamame, steamed
  • 4 cups baby spinach
  • 2 tbsp toasted sesame seeds
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions:

  1. In a medium mixing bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sriracha, and toasted sesame oil until velvety. Gradually whisk in warm water until the desired pourable consistency is reached.
  2. Julienne the carrots and shred the red cabbage; set aside.
  3. Pat the cubed chicken breast dry with paper towels. Season with salt and black pepper.
  4. Heat avocado oil in a 12-inch skillet over medium-high heat until shimmering.
  5. Add chicken in a single layer. Sear without moving for 3 minutes to develop a brown crust, then toss and cook for another 3-5 minutes until fully cooked through.
  6. Divide the cooked brown rice and baby spinach evenly among four bowls.
  7. Arrange the shredded carrots, sliced cucumber, red cabbage, and steamed edamame in distinct sections on top of the base.
  8. Top each bowl with the seared chicken and drizzle generously with the prepared peanut sauce.
  9. Garnish with toasted sesame seeds, chopped cilantro, and a squeeze of fresh lime juice.